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Gluten Free Cupcakes

Gluten Free Cupcakes Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten free all-purpose flour blend (with xanthan gum)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • ¼ cup plain full-fat Greek yogurt
  • 2 teaspoons vanilla extract
  • ½ cup whole milk, at room temperature
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons heavy cream or whole milk

Method
 

  1. Cream the ½ cup butter and sugar on medium high speed until pale and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, then the yogurt and vanilla.
  3. Whisk the flour, baking powder, and salt. Fold the dry ingredients into the wet mixture in three parts alternating with the milk, mixing just until combined.
  4. Preheat the oven to 350°F. Divide the batter among 12 lined muffin cups and bake 18 to 22 minutes until a toothpick comes out clean. Cool completely.
  5. For the frosting, beat the butter, then add powdered sugar, vanilla, and 2 tablespoons cream. Whip on high for 2 minutes, adding more cream if needed. Spread or pipe onto cooled cupcakes.

Notes

Cool the cupcakes fully before frosting; otherwise, the buttercream will melt. The total time does not include cooling, so plan for about 30 extra minutes. Using room-temperature ingredients is the easiest way to get a smooth, even batter and a soft crumb.